Vanilla Malted Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tbsp Vanilla bean paste

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 cup Granulated sugar
  • 1 tsp Sea salt, fine

• Drinks

  • 1 cup Malted milk, powder

• Dairy

  • 1 cup Butter, unsalted
  • 4 oz Cream cheese

Found on thelittleepicurean.com

Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup malted milk powder
• 1 tsp baking powder
• 1 tsp fine sea salt
• 1 cup unsalted butter, room temperature
• 4 oz cream cheese, room temperature
• 1 cup granulated sugar
• 1 Tbsp vanilla bean paste
• 1 large egg

Directions

• Preheat oven to 350 degrees F. In a medium bowl, whisk together flour, milk powder, baking powder and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and cream cheese until smooth. Slowly add in sugar. Mix until combined. Add vanilla paste and egg. Mix on medium speed until combined. Add flour mixture 1/2 cup at a time on low speed. Transfer batter to a large piping bag fitted with a large star tip. Pipe rosettes (or strips, circles) onto parchment lined baking sheets. Space cookies at least 1-inch apart. Bake for 14 minutes, rotating sheet midway through baking. Bake until edges are lightly golden brown. Let cool in tray for a couple of minutes before transferring to wire rack to cool completely.
• Preheat oven to 350 degrees F. In a medium bowl, whisk together flour, milk powder, baking powder and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and cream cheese until smooth. Slowly add in sugar. Mix until combined. Add vanilla paste and egg. Mix on medium speed until combined. Add flour mixture 1/2 cup at a time on low speed.
• Transfer batter to a large piping bag fitted with a large star tip. Pipe rosettes (or strips, circles) onto parchment lined baking sheets. Space cookies at least 1-inch apart. Bake for 14 minutes, rotating sheet midway through baking. Bake until edges are lightly golden brown. Let cool in tray for a couple of minutes before transferring to wire rack to cool completely.